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Ham steak and potatoes recipe for dinner in a skillet.

Ham Steak and Creamy Potatoes

Easy Ham Steak and Creamy Potatoes is a classic ham steak recipe full of cheesy potato goodness, made even more delicious with Boursin and Swiss cheese.
Servings: 10 servings
Chef Alli
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

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Ingredients
 

  • 6 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks (approx 5 cups potato chunks)
  • 1 tablespoon oil
  • 16 ounce ham steak cut into 1-inch pieces (this is about 2 cups of ham)
  • 1 small red onion thinly sliced
  • 1 teaspoon Italian seasoning
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 3 cups 2% milk may substitute whole milk or half and half
  • salt and pepper, to taste
  • 5.3 ounce wheel of Boursin cheese, Garlic and Fine Herbs flavor
  • 1 cup shredded Swiss cheese

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a large skillet (I use a 12-inch skillet with 3-inch sides) over medium heat, add the olive oil. When the oil is nicely hot, add the ham steak pieces and sliced onions.
    1 tablespoon oil, 16 ounce ham steak, 1 small red onion
  • Cook until the ham is golden brown on all sides and the onions are softened and caramelized, stirring occassionally. Remove the ham and onions to a plate and reserve.
  • Using the same skillet over medium heat, add the butter and flour; whisking to combine until smooth.
    1/4 cup unsalted butter, 1/4 cup flour
  • Remove the skillet from the heat, THEN slowly pour in the milk, using a flat silicone whisk to combine until the sauce is smooth.
    3 cups 2% milk
  • Return the skillet to medium heat, continuing to whisk, cooking the sauce until it is nicely thickened. Season to taste with salt and pepper.
    salt and pepper, to taste
  • Top the white sauce with the potato chunks, placing them in the center of the white sauce.
    6 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • Top the potatoes with the reserved ham and onion mixture, along with the Italian seasoning. Crumble the Boursin cheese with your fingers over the top.
    1 teaspoon Italian seasoning, 5.3 ounce wheel of Boursin cheese, Garlic and Fine Herbs flavor
  • Use two serving spoons to gently toss the ingredients with the white sauce, then cover the skillet tightly with foil.
  • Bake for 50 minutes, then remove the foil and sprinkle with the cheese. Continue to bake, uncovered, for an additional 10 minutes or until the potatoes are tender when pierced with a fork.
    1 cup shredded Swiss cheese
  • Garnish with a bit of parsley, if desired, to serve.

Notes

  1. If your family loves meat like mine does, you can double up on the ham steak and use 2 pounds instead of 1 pound. Everything will still fit as long as you’re using a 12-inch skillet with 3-inch sides.
  2. When you’re making the white sauce, use a flat, silicone-coated whisk to ensure the sauce is creamy, lump-free, and smooth.
  3. If your family doesn’t like onions, you can omit them, but once they are caramelized with the ham, they are sooo good. The thick sauce covers the onions so well that my family doesn’t even realize they are in there!
  4. You can make this casserole ahead of time and bake it when you’re ready for dinner. Store it in the fridge and add 15 minutes to the cooking time since you will be cooking it from a chilled state.

Nutrition

Calories: 343kcalCarbohydrates: 25gProtein: 18gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 64mgSodium: 729mgPotassium: 707mgFiber: 3gSugar: 5gVitamin A: 465IUVitamin C: 36mgCalcium: 213mgIron: 2mg
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